Microwaving retains RPO’s carotene content, study finds
Microwave heating of red palm oil (RPO) retains a higher carotene content than RPO that has been conventionally heated, researchers at Universiti Teknologi MARA in Malaysia have found.
The researchers conducted a study to evaluate carotene and the antibacterial effects of microwave heated and conventionally heated RPO. They found that heating RPO decreased its carotene levels, but microwave heated RPO retained higher carotene content.
The study also found that neither fresh nor heated RPO exhibited inhibitory effects on Escherichia coli bacterial growth.
As a result of the study, the researchers recommend conventional heating be replaced with microwave heating as part of a health red palm oil diet.
The research paper was presented at the 2012 IEEE Symposium on Humanities, Science and Engineering Research in Kuala Lumpur.
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